Ritz-Carlton, Bachelor Gulch appoints new exec sous chef | VailDaily.com

Ritz-Carlton, Bachelor Gulch appoints new exec sous chef

Ben Christopher.
Michelle Walker Photography | Special to the Daily |

BEAVER CREEK — The Ritz-Carlton, Bachelor Gulch announced Ben Christopher as executive sous chef of the recently renovated luxury resort on Beaver Creek Mountain. He will oversee day-to-day culinary operations for the banquets department, in-room dining program and an array of food and beverage outlets.

“I love the beautiful mountains here in Colorado and all the dynamic offerings at The Ritz-Carlton, Bachelor Gulch,” Christopher said. “I am very proud and excited to be a part of this team.”

Prior to his arrival at the award-winning resort, Christopher called Washington, D.C., home for two years. He worked as executive sous chef for the Renaissance Arlington Capital View where he achieved the top guest and employee quality scores for the brand.

Christopher grew up in a family-run restaurant in Rochester, New York, where he began cooking at the age of 12. He worked continuously throughout his school-aged years and then enrolled in Johnson & Wales University in Providence, Rhode Island, where he earned a bachelor’s degree in culinary arts. Christopher was later selected to participate in an externship in Southeast Asia where he spent time and enjoyed culinary adventures traveling through Singapore, Malaysia and Thailand, primarily in Bangkok.

After his time there, he relocated to San Francisco to accept a position with the Lark Creek Inn in Larkspur; his mornings were spent working for Whole Foods Market overseeing their seafood shop and eventually became a regional fish buyer for the Pacific Northwest Whole Foods operation. After spending seven years in California, he moved on to sunny Sarasota, Florida, where he was the executive chef for Mattison’s Steakhouse in the affluent area of Longboat Key. At this time, Christopher became more involved with The Ritz-Carlton brand; upon strong recommendations, he accepted a position with The Ritz-Carlton, Sarasota as banquet chef. He’s since continued to travel and grow with Marriott and The Ritz-Carlton Hotel Company LLC.

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